Chicken Broccoli Braid — Easy Crescent Roll Braided Wreath

This Chicken Broccoli Braid is the recipe I remember from childhood—Mom used to make it on our Pampered Chef stone pan—and sometimes she baked it as a braided wreath on a round pizza stone. Thin dough, a creamy chicken‑and‑broccoli filling, and a golden, flaky exterior make this a family favorite. Make it for busy weeknights, potlucks, or a comforting Sunday supper.

Save

Why this Chicken Broccoli Braid works

• Crescent-roll dough makes a quick, flaky crust — no yeast required.
• The filling balances tender cooked broccoli, shredded chicken, shredded cheese, and a creamy binder (use my Homemade Cream‑of‑Anything Soup for best flavor).
• Braiding the dough keeps the filling sealed while creating an impressive presentation — make it as a long braid or a circular wreath on a pizza stone.

Ingredients (yields one braid or wreath) 

Chicken and Broccoli Filling

• 2 cups cooked broccoli, smashed or finely chopped
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 1/3–1/2 cup Homemade Cream‑of‑Anything Soup (or 1 can cream of chicken; link below)
• Salt & black pepper to taste

Dough for the Braid

• 2 cans crescent roll dough (keep unseparated; important step)

Unroll the dough in one solid sheet, pinch all the seam together so it doesn’t split open.

Equipment & tips

• Pampered Chef style stone pan or a shallow rimmed baking sheet works best for even browning.
• For wreath: use a round pizza stone and shape into a ring.
• Keep the dough in the fridge right up until you need it. the warmer it gets, the harder it is to work with.

If you don’t have stoneware or a pizza stone, you can make this on any baking sheet lined with parchment paper.

How to make Chicken Broccoli Braid — step‑by‑step

Prep the Chicken and Broccoli filling

1. Cook broccoli until very tender (steam, microwave, or boil 6–8 minutes), drain, then smash with a fork or pulse briefly in a food processor. The filling should be soft and spreadable, not chunky.
2. In a large bowl combine smashed broccoli, shredded chicken, shredded cheese, sour cream, and 1/2 cup Homemade Cream‑of‑Anything Soup (or 1 can cream‑of‑chicken). Season with salt and pepper and stir until well combined. Taste and adjust seasoning.

Save

Prepare the dough (important: don’t separate the crescent perforations)

1. Preheat oven to 375°F (190°C). If using a Pampered Chef stone or pizza stone, you don’t necessarily need to preheat the stone in the oven. If you want to, warm the pan for 20–30 minutes for best bottom heat. Grease a baking sheet or use parchment.
2. Unroll the first can of crescent dough onto a work surface and press the perforations to seal so it forms one large rectangle without seams. Repeat with the second can so you have two side‑by‑side rectangles (or press both into one long, large rectangle).

Save

Fill & cut the braid

1. Spread the filling down the center third of the long rectangle, leaving 3″ dough border on either side. Keep filling in a long log shape.
2. Using a sharp knife or pizza cutter, cut 1″ strips along each long side of the dough, from the edge of the filling to the edge of the dough. Aim for even strips — about 1″ wide.

Save

Braid technique for log style braid

1. Starting at one end of the chicken and broccoli filling, lift a strip of dough from the right side.
2. Bring it up and over the filling.
3. Then lift a strip from the left side, cross it over the first piece.
4. While holding both pieces in the air above the filling, twist each strip twice, then lay it across the filling to create a braided effect.
5. Continue braiding from both sides, overlapping slightly so the braid seals the filling. Tuck ends under.

Braided wreath technique (pizza stone)

1. After spreading the filling in a ring or spreading a log and bending ends into a circle, follow the same cutting pattern and braid around the ring. Seal the ends and lightly press to avoid opening during bake.

Save

Finish the Braid & Bake

1. If you want to, brush the braid with egg wash and sprinkle with shredded cheese. This step is extra and optional.
2. Bake on the Pampered Chef stone, pizza stone, or sheet on the top third of the oven at 375°F for 18–25 minutes, until the dough is golden and cooked through and the filling is bubbly. If using a preheated stone, the bottom will brown nicely—watch closely to avoid burning.
3. Let rest 5–8 minutes before slicing. Serve warm.

Why smash the broccoli & use homemade cream soup?

• Smashed broccoli blends into the filling, giving a uniform, tender texture that won’t poke through the crust or make the dough soggy. Sometimes I just chop it into bite size pieces.
• My Homemade Cream‑of‑Anything Soup tastes fresher and cleaner than canned soup and lets you control sodium and dairy. It uses a base of caramelized onions that add a massive depth of flavor. Using homemade soup gives better flavor and keeps the filling from being overly starchy.

Variations of a Chicken and Broccoli Braid

• Cheesy Chicken Broccoli Braid: Add an extra cup of shredded cheese folded into the filling. Top with more cheese before baking.
• Buffalo Chicken Braid: Mix 1/4–1/3 cup hot sauce and homemade ranch mix into the filling and top with blue cheese crumbles after baking.
• Ham & Broccoli Braid: Substitute shredded ham for chicken. Try Swiss cheese and a mustard swirl.
• Vegetarian version: Omit chicken and add caramelized onions, sautéed mushrooms, and spinach. Add extra cheese or a breadcrumb topping for texture.
• Gluten‑free note: Use a gluten‑free crescent or a homemade gluten‑free pastry if available.

Make‑ahead, freezing & storage

• Assemble & refrigerate: You can assemble a chicken broccoli braid up to 24 hours ahead, tightly wrapped, and bake from cold—add 3–6 minutes to bake time.
• I don’t recommend freezing this recipe. It will get soggy and lose the texture that makes it such a nice recipe.
• Leftovers: Keep in an airtight container in fridge for 3–4 days. Reheat in oven at 350°F for 8–12 minutes to restore crispness.

What to serve with a Chicken Broccoli Braid

Realistically, this recipe could be a whole meal in itself. It has protein, carbs, and veggies. If that’s not enough, or if you want to feed more people, consider pairing it with some other easy options.

• Simple green salad with red onion vinaigrette, Homemade Honey Mustard, or Thousand Island
• Creamy mashed potatoes or a Georgia Girl Casserole
• Top with a egg wash and sprinkle Homemade Everything Bagel Seasoning on top
• Steamed seasonal vegetables
• A bowl of potato soup to fill everyone up

Save

Chicken Broccoli Braid (Crescent Roll Braid or Wreath)

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Course Main Course

Cuisine American

Servings 68 people

Calories 42 kcal

Equipment

• 1 stone pan or using a baking sheet

Ingredients

  

1x2x3x

• 2 cups cooked broccoli smashed
• 2 cups shredded cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup Homemade Cream‑of‑Anything Soup link or 1 can cream of chicken
• Salt & pepper to taste
• 2 cans crescent roll dough do not separate

Instructions

 

• Preheat oven to 375°F. If using a pizza stone, preheat stone in oven.
• Cook broccoli until very tender; drain and smash. Combine broccoli, chicken, cheese, sour cream, and cream soup in a bowl. Season to taste.
• Unroll crescent dough and press perforations to form two large rectangles. Place side by side or overlap to form one large rectangle.
• Spread filling down the center, leaving a 1–1½” dough border on the short ends. Cut 1″ strips along both long sides.
• Braid the dough over the filling, twisting each strip twice as you cross from side to side, or form into a wreath and braid around. Tuck ends to seal.
• Brush with egg wash, top with extra cheese or seasoning if desired. Bake 18–25 minutes until golden and filling is bubbly. Let rest 5–8 minutes, then slice and serve.

Notes

Smashed broccoli ensures a non‑chunky filling and prevents sogginess in the crust.

For best bottom browning, bake on a preheated Pampered Chef stone or pizza stone.

Use Homemade Cream‑of‑Anything Soup (link) for better flavor and to avoid canned sodium.

Nutrition

Calories: 42kcalCarbohydrates: 3gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 81mgPotassium: 23mgFiber: 0.1gSugar: 1gVitamin A: 45IUVitamin C: 2mgCalcium: 15mgIron: 0.2mg

Tried this recipe?Let us know how it was!

Frequently Asked Questions

Save

Final notes on Serving a Chicken Broccoli Braid

This recipe carries family memories—baked on the Pampered Chef stone, served at gatherings, sometimes formed into a festive braided wreath. Try both the log and wreath versions and tell me which became your family favorite. Finish up the meal with a delicious homemade dessert like Sourdough Peach Cobbler!

About the Author

Save

Kim is a homeschooling mama of 5 who has been teaching her children at home since the very beginning — from preschool through high school. Over the past decade, she and her family have built a homestead from the ground up, starting with meat and egg chickens, growing into a large garden, and learning to preserve their harvest.

She taught herself to sew 13 years ago through books and early YouTube tutorials, and has been making modest, affordable clothing for her girls ever since.

Cooking from scratch became a necessity and a passion as her family learned to eat more nutritionally and live more frugally. She tests all of her sourdough and fresh milled flour recipes on the kids to ensure they’re delicious and nutritious.

At Plain Living, Kim shares what she’s actually lived — not theory, but the real skills she’s picked up through years of trial, error, and love for her family and home.

Spread the love